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30ff7f09 a90f 4325 8329 1f417a52ebff  2016 11 05 17 24 26
HappyBread
HappyBread

Sourdough boule
Starter 785 g, water 245 g, bread flour 545 g, sea salt 17 g - knead 5 min with dough hook, rest 5 min, knead 5 min with dough hook, shape, rest 20 min, reshape, rise in frig ~ 20 hours, slash, 30 min 450 degrees, 20 min 400 degrees... try not to cut into until done cooling on rack